Pickled Baby Carrot with Mustard Seeds, Honey

Pickled Baby Carrot with Mustard Seeds, Honey

Course :	Pickles
From:	HungryMonster.com
Serves:	1

Ingredients:

2/3	Cup	White wine vinegar
1/2	Cup	Honey
2	tablespoons	Whole mustard seeds
1	teaspoon	Salt
2	pound	Peeled baby carrots
2	tablespoons	Dill, minced

Preparation:

Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.